Good to know
I get requests for pickled onions from Brits living here in the US. Iām game to make them but malt vinegar is very difficult to find in bulk here.
Thanks but I need it by the gallon.
I made Tempura fish so malt vinegar was on my mind.
Did you make fermented pickles with vinegar?
Not sure what you are asking.
The kind of pickles I make are soured by fermenting the cucumbers in a salt brine and donāt use any vinegar at all. I wondered whether your method involved both a salt brine AND vinegar.
Ah, ok. I heated up white vinegar, put the spice blend, garlic and red onions in a jar, added the cukes, then the vinegar and chilled it for a few days. Then transferred to a plastic container.
Next time I will add more bay leaves and adjust the spices.
Eta: salt was added to the vinegar.
Got it. I wonder if your need for spice adjustment is due to the pickling spice mix being more for fermented pickles than vinegar pickles.
ā¦or my lack of experience!
Or just random stuff. I feel like I do the exact same thing every time I make pickles, and sometimes they justā¦donāt work.
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Vinegar will halt fermentation. We have a guy we buy all or almost all of our spices from. We generally buy pickling spice 10# at a time. Itās pretty good but I find pickling spice is a matter of individual taste preference. I usually add additional bay leaves to the spice we buy.
Thatās why I leave it to the pros. Me, I like a tangy cuke that I can enjoy with a meal easy peasy. Simple, low key just for me and my tribe is what we typically do. This āpickleā was about the same as when I pickled red onions and we jammed out on batches all summer.
